Venezuelan Sancocho
By RecipeRockstar
Add hind shank, 1 halved small onion, halved bell pepper, 4 whole garlic cloves, the dark green leaves of the leek, and stock to a large stockpot.
Ingredients
- 1, chopped Onion
- 1¼ ml Salt
- 6 cloves Garlic
- 907 g Hind Shank
- ½ Pepper
- 1 Leek
- 1.9 L Beef Stock
- 120 ml Sweet Red Peppers
- 120 ml Scallions
- 2 Sweetcorn
- 227 g Cassaba
- 227 g Yautia
- 227 g White Yam
- 227 g Butternut Squash
- 1, chopped Cilantro
Preparation Steps
- Add hind shank, 1 halved small onion, halved bell pepper, 4 whole garlic cloves, the dark green leaves of the leek, and stock to a large stockpot. Cook for 45-60 minutes until the meat is fork-tender. NOTE: the meat can take a bit longer to be fork-tender; that is okay, just add more cooking time if necessary.
- When the meat is tender, remove the big pieces of vegetables and bones. Discard.
- Add diced onion, 2 minced garlic, mini sweet peppers, sliced leeks (light green part), scallions, yucca, and corn; Mix and simmer covered over medium heat for 5- 8 minutes, until the yucca is starting to soften. NOTE: the yuca can take a bit longer to start softening; that is okay, just add more cooking time if necessary.
- Add yautia, white yam, and butternut squash. Mix to combine. Simmer covered over medium heat for 5 – 6 minutes, until all the root vegetables are tender. NOTE: Do not cook too much, or they will fall apart.
- Taste and add salt to your taste, if necessary. Add cilantro and the remaining 2 minced garlic cloves. Mix and let simmer for 2 more minutes.
- Serve hot in large soup bowls, dividing the meat and vegetables evenly. Add a squish of lime juice and/or hot sauce, if desired. Serve along with arepas and or casabe (cassava bread).
Nutrition (per 100g)
- Calories: 742.5 kcal
- Protein: 74.8g
- Carbs: 64.2g
- Fat: 24.9g